Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease
Enzymatic hydrolysis leads to improved functional and biological properties of protein by-products, which can be further used as nutraceuticals and protein ingredients for food applications.<br />The present study evaluated ACE-inhibitory, antioxidant and immunostimulating activities in hydrol...
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| Main Authors: | , , , , , , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2015-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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